Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Help with Boston Butt

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • buddysexton
    replied
    Great Advice! I really appreciate you sharing your wisdom. It will help me next time. Thanks again!!

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    standin by.

  • rickgregory
    replied
    So, while it's accurate to say that temp is a reference point vs an absolute, it's also generally true that a pork butt will be done around 200-210. It's not like some of them need to go to 250 internal temp.

    That's why it's important to watch where you put the probe so that you get an accurate picture of what the internal temp likely is. If the probe is not deep in the center of the meat, away from any bone, you will likely be getting an inaccurate picture of where the butt is in its progress.

    Leave a comment:


  • Swug
    replied
    I agree that temp is a reference point. I recently smoked 2 butts to 203 and removed without checking fir probe tenderness. After receiving many helpful comments I will from now on keep on smoker till either bone removes freely and /or tender when probed. Have two on right now. Will give update.

    Leave a comment:


  • Mr. Bones
    replied
    Definitely ascribin to th School of yer temp indications weren't readin accurate...

    Leave a comment:


  • JeffJ
    replied
    I always check with a Therma pen as I don't always get optimal placement with my probe thermometer.

    Leave a comment:


  • texastweeter
    replied
    I take mine to 208° and if you drop it, it will pull itself. Your temp was off is my final answer. Should have taken way longer.

    Leave a comment:


  • LA Pork Butt
    commented on 's reply
    My initial thought was the thermometer was off, but touching the bone could have been the problem. I typically cook at 225 to an internal temp of 200. Then I wrap and let it rest 2-4 hours in an ice chest. I never had a tough one.

  • RogueCookers
    replied
    Higher than 203-205 it would be mush not tough. I would first calibrate that Fireboard. Always have a Thermapen for Final temp readings is my advice. Someone stated above about 1.5 hrs per lb is right for 275 ish temp. I have a Pork Butt Recipe and Process on Head Country BBQ website. https://www.headcountry.com/recipe/l...ree-bbq-sauce/

    Leave a comment:


  • bbqLuv
    replied
    You are getting really good advice, time and temp are guides, and using the butt for chili, etc.
    I made a similar error with ribs, tough, I just wrapped in foil again and back into the pellet grill again until tender.

    Leave a comment:


  • holehogg
    commented on 's reply
    Think it was my second or third butt in early 2018 and a whopping 17 pound hunk. Took just short of 27 hours at 210F. Lessons learnt that cook. I will add it did turn out fantadtic.

  • DavidNorcross
    replied
    I agree with others, dont give up. I would also be curious of your cook temp. Typically butts take longer than 9 hours. I have had some go 15 or more. But as others have said every piece of meat is different. Hang in there.

    Leave a comment:


  • Red Man
    replied
    I don’t worry much about meat temp until it hits 180-190. Then I move the probe around to find the coolest spot and leave it there.

    Leave a comment:


  • jfmorris
    commented on 's reply
    This ^^^^

    If your probe was touching bone, then the temperature could have been totally off. I always probe in multiple places once my cooking alarm goes off at 203F, and leave it on until it probes like warm butter throughout.

  • radiodome21
    replied
    Poking with an instant thermometer is how I know when it’s done. Once the temperature is consistently showing above 205 then I know it’s done. I’ve made 3 butts this summer in my pellet smokers and I really don’t even need the instant thermometer to tell me when it’s done. When I’m handling a done butt it’s like handling jello. But much better.

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailedreview


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker